Lettuce-wrapped salmon burgers with lemon-dill mayo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Heart-Check Certified

Lettuce-wrapped salmon burgers with lemon-dill mayo

Paleo, Dairy-Free, Lean & Clean, Soy-Free, Gluten-Free

2 Servings, 370 Calories/Serving

20 – 35 Minutes

A bun-free riff on one of our most-loved summer meals, these lettuce-wrapped salmon burgers are served with a tangy lemon-dill mayo.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅙ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic cucumber
  • 1 or 2 organic shallots
  • 1 teaspoon dried dill
  • 1 organic lemon
  • ½ teaspoon Aleppo chile flakes (optional)
  • 3 tablespoons paleo mayo
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • 1 organic romaine heart or other lettuce
  • 1 organic Roma or other tomato

Chef's Tip

Salmon burgers are just like ground beef burgers: they can be cooked to varying levels of doneness. For medium-rare, cook until the edges are opaque and the burgers have a light pink center, but if you prefer your fish cooked all the way through, go for it.

Make It Leaner

Use the grill and omit the oil when cooking the burgers to cut 60 calories and 7 grams of fat per serving. Use the lemon-dill mayo sparingly or replace it with a squeeze of lemon juice. Reducing the mayo from 1 tablespoon to 1 teaspoon will save you 35 calories and 1 gram of saturated fat per serving.

Grill It

Prepare a medium-hot fire in a grill. Set the salmon burgers on the grill directly over the heat and cook, turning once, until lightly charred and cooked to the desired doneness, 2 to 5 minutes per side.

Nutrition per serving

Calories: 370, Protein: 29g (58% DV), Fiber: 5g (20% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 440mg (18% DV), Carbohydrates: 13g (4% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prepare the cucumber salad

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber lengthwise into quarters, then crosswise into enough 2-inch pieces to measure 3 cups [6 cups].
  • Peel and thinly slice enough shallots to measure ½ cup [1 cup].
  • Set aside half the dill for the mayo.
  • Zest and juice the lemon, keeping the zest and juice separate; set aside the zest and 1 tablespoon [2 TBL] juice for the mayo.
In a large bowl, combine the cucumber, shallots, half the dill, 1 tablespoon [2 TBL] lemon juice, and as much Aleppo chile as you like. Season with salt, if desired, and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Make the lemon-dill mayo

In a small bowl, stir together the mayo, lemon zest, and remaining lemon juice and dill. Season to taste with salt, if desired, and pepper.


Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate.
While the burgers cook, prepare the lettuce and tomato.


Prep the lettuce and tomato

  • Trim the root end from the romaine heart; remove 4 [8] of the largest outer leaves for the burgers and save the remaining lettuce for another use.
  • Cut away the core from the tomato; cut the tomato into ¼-inch-thick slices.



Transfer the romaine leaves to individual plates. Top with the salmon burgers and tomato slices and drizzle each with 1 tablespoon lemon-dill mayo. Serve the cucumber salad and remaining mayo on the side.

Kids Can!

  • Measure the cucumber and shallots.
  • Divide the dill.
  • Juice the lemon.
  • Stir the mayo.
  • Remove the outer romaine leaves.

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